2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. It’s like fluffing a pillow, but tastier.
3. Beat in the eggs one at a time, then add in the vanilla extract and keep mixing until everything’s happily combined.
4. Sift together the flour, baking powder, baking soda, and salt in another bowl – this little move ensures no clumps, just smooth sailing.
5. Gradually blend the dry mixture into the creamed mixture, alternating with milk. Do this step gently; we’re not looking for a workout, just a well-mixed batter.
6. Carefully fold in the blueberries and lemon zest. Treat ’em like delicate little jewels in your treasure of a cake.
7. Pour the batter into your prepared pan, smoothing the top because every cake deserves to feel pretty.
8. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. While it bakes, embrace the aroma – it’s a sneak peek of the deliciousness to come.
9. Once done, cool the coffee cake in the pan on a wire rack because patience is a virtue that leads to tasty rewards.
Variations & Tips:
– Play with the berries: Swap out blueberries for raspberries or blackberries for a different fruity tang.
– Nutty for nuts: Fancy a bit of crunch? Sprinkle a handful of slivered almonds or chopped pecans on top before baking.
– Lactose-friendly: There are some excellent cream cheese alternatives out there if dairy is not your friend.
– Make-ahead magic: This coffee cake can be made the night before, and it’s just as scrumptious the next day – if it lasts that long!
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